Joe Thottungal is putting Indian thalis on the world food map

Featured By Prutha Chakraborty 07/04/2023 Read the article

Joe Thottungal’s loyalty to South Indian food and all things Malayali is unswerving, despite having lived in Canada for over two decades.

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The Indo-Canadian chef has two restaurants to his credit — Coconut Lagoon (opened in 2004) and Thali (opened in 2018) — both in Ottawa

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In March 2023, Thottungal released his second book, My Thali – A Simple Indian Kitchen, which features 85 Indian recipes.

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Written with Canadian restaurant critic Anne DesBrisay, the recipes in this cookbook can all be prepared as small parts of a larger platter, or a thali.

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“Thali, as a concept, has been prevalent in India for more than 5,000 years,” says Thottungal. “I want to bring that to Canada (through this book).”

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The concept of a thali meal is believed to have originated in ancient South India. Over time, the thali spread to other regions of India.

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Thottungal explains that “thalis can be very elaborate or simple with small portions of rice, dal, yogurt and a pickle. My book shows every possible option.”

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“During the lockdowns, I would cook with my family (his wife Suma, and three children) at home,” he says.

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Thottungal pursued cooking as a profession, thanks to his family’s support. His books are another way for him to stay close to home.

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“I will continue to introduce more of Kerala to North America and remain an ambassador for my state and for India,” he adds.

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